TOmato, plum and almond galette with tomato caramel
The dessert course from the winner of our 2022 Golden Tomato Cook, Kate Phillips. Kate says ‘This unorthodox sweet tomato, plum and almond galette is a fun, unexpected way to use a tin of whole tomatoes. The sticky tomato caramel is a bit of a revelation and really brings the whole dish together!’
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
Medium
Ingredients
Pastry
-
160
g
plain flour
-
2
Tbsp
caster sugar
-
1/4
tsp
salt
-
100
g
butter
(fridge cold, chopped into cubes)
-
2
Tbsp
ice cold water
-
1
Tbsp
vodka
Frangipane
-
60
g
almond meal
-
2
Tbsp
caster sugar
-
1/2
tsp
salt
-
60
g
butter
(softened to room temperature)
-
1
egg
-
2
tsp
vanilla extract
Tomato, plum filling
-
400
g
tin Mutti Peeled Tomatoes
-
3
large plums
-
2
Tbsp
caster sugar
-
1
egg
(lightly beaten)
-
1
Tbsp
milk
-
2
Tbsp
demerara sugar
-
1
Tbsp
Fresh basil leaves
Sticky tomato caramel sauce
-
Reserved liquid from Mutti Peeled Tomato tin
-
1/2
cup
caster sugar
-
1/4
cup
water
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TOmato, plum and almond galette with tomato caramel: Method
- Make the pastry. Add the flour, caster sugar, salt and butter into the bowl of a food processor. Blitz a couple of times, until the mixture starts to look like breadcrumbs. At this point, drizzle in the ice water/vodka with the motor running until a cohesive dough forms. Turn it out onto a lightly floured surface then shape into a rectangle.
- Wrap the dough in cling film and refrigerate for at least 30 minutes
- Make the frangipane. While the pastry is resting, add the sugar, salt and softened butter to a bowl. Using either an electric whisk (or a stand mixer) or a handheld whisk, beat the butter, sugar and salt until pale and fluffy. Add the egg and vanilla extract and beat to combine again. Finish by stirring in the ground almonds until a thick paste forms. Set aside.
- Prepare the tomato plum filling. At this point, get your oven turned on to 180C fan. Slice your plums in half, then remove the stones. Cut each plum into thin slices, then pop into a large bowl.
- Drain the tin of Mutti whole peeled tomatoes, reserving the liquid. Rinse the tomatoes, then add to the bowl with the plums.
- Add 3 tablespoons of sugar to the bowl and gently mix through the tomatoes and plums. Set them aside to macerate.
- Get the pastry out of the fridge, and prepare a piece of baking paper on your surface (about 30cm x 30cm). Whack the pastry a couple of times with a rolling pin, then roll it out into a rough circle, about 3mm thick.
- Spoon the frangipane onto the pastry and smooth it out using the back of a spoon, leaving a couple of centimetres clear at the border of the pastry. Drain the macerated tomatoes and plums and add this liquid to the reserved tomato juice. Pile on the plums and tomatoes.
- With floured hands, fold over the edges of the pastry to make a thick crust to seal in the filling. Mix the egg and milk, then brush the top of the pastry with the egg wash. Scatter the demerara sugar over the crust and across the filling.
- Transfer to the oven and bake for 40 minutes, until the pastry is looking golden and crispy.
- Make the tomato caramel. While the galette is in the oven, add caster sugar, water the and reserved tomato juice/macerating liquid into a small saucepan. Place over a low heat and cook, swirling the pan occasionally and brushing water down the sides of the pan with a brush, until a runny caramel forms. Set aside in a jug to serve.
- Remove the galette from the oven, then drizzle the tomato caramel over the top. Finish with the basil leaves, then serve while warm.
